Recipe: Mini Pecan Pie Bites
A buttery shortbread-style crust filled with a rich, caramel-like pecan center.
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Prep time: 15 minutes
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Cook time: 20 minutes
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Servings: 24 mini pies
Ingredients
| Category | Ingredient | Amount |
| Crust | All-purpose flour | 1 ½ cups |
| Cold butter (cubed) | ½ cup | |
| Cream cheese (softened) | 3 oz | |
| Filling | Chopped pecans | 1 ½ cups |
| Brown sugar (packed) | ¾ cup | |
| Egg (large) | 1 | |
| Melted butter | 1 tbsp | |
| Vanilla extract | 1 tsp | |
| Salt | A pinch |
Instructions
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 24-count mini muffin tin thoroughly with cooking spray or butter.
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Make the Crust: In a food processor (or using a pastry cutter), pulse the flour, cold butter, and cream cheese until a dough forms.
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Press: Divide the dough into 24 small balls. Place one in each muffin cup and press firmly against the bottom and up the sides to create a “well.”
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The Filling: In a medium bowl, whisk the egg, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
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Assemble: Spoon about 1 tablespoon of the mixture into each crust. Don’t overfill, or they will stick to the pan!
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Bake: Bake for 18–22 minutes until the crust is golden brown and the filling is set.
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Cool: Let them cool in the pan for at least 10 minutes before using a thin knife to gently pop them out.
Notes & Tips
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The “Pop” Trick: If they feel stuck, rotate the mini pie slightly with your fingers to break the sugar seal before lifting.
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Toast the Nuts: For deeper flavor, toast the pecans in a dry pan for 3 minutes before chopping.
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Texture: If you prefer a “gooier” center, bake for 18 minutes. For a firmer, candy-like bite, go the full 22 minutes.
Nutritional Info (Per Serving)
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Calories: 145 kcal
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Total Fat: 10g
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Carbohydrates: 13g
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Sugar: 8g
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Protein: 1.5g
Benefits
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Portion Control: Perfect for those who want the flavor of pie without the massive slice.
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Brain Health: Pecans are rich in antioxidants and healthy fats (Omega-3s) which support heart and brain health.
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Make-Ahead: These actually taste better the next day and freeze beautifully for up to 3 months.
Q&A
Q: Can I use corn syrup instead of just brown sugar?
A: Yes! Replacing 2 tablespoons of sugar with 2 tablespoons of dark corn syrup will give them a more traditional, glossy “custard” texture.
Q: My crust is too crumbly to press into the tin. What happened?
A: Your butter or cream cheese might have been too cold or your flour measurement too packed. Add a teaspoon of cold water to the dough and knead it slightly to bring it together.
Q: Can I make these vegan?
A: You can substitute the butter and cream cheese with plant-based versions and use a “flax egg” or extra maple syrup as a binder for the filling, though the texture will be slightly softer.